Amelia Saltsman captures the way Jews worldwide have adapted local ingredients to fit their tradition.
Peggy Grodinsky
Staff Writer
Peggy is the editor of the Food & Dining section and the books page at the Portland Press Herald. Previously, she was executive editor of Cook’s Country, a Boston-based national magazine published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle. Peggy has taught food writing to graduate students at New York University and Harvard Extension School. She worked for seven years at the James Beard Foundation in New York and spent a year as a journalism fellow at the University of Hawaii. Her work has appeared in “Best of Food Writing” in 2017 and in “Cornbread Nation 4: The Best of Southern Food Writing” in 2008.
Posted inFood
For some people, lack of love at first bite is real
We asked Portlanders what food, drink and dining habits would make them say no to a second date.
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Posted inFood, Recipes
University of Maine Cooperative Extension in Falmouth: Students get pragmatic lessons
A Cumberland County class on savory pies has many takeaways for the home kitchen.
Posted inFood
A tiny but delicious crop of Asian pears is growing in Maine
Will the fruit take root here? A few farms are experimenting to see what varieties might thrive.
Posted inFood
Hard-to-find lingonberries find a place on one Down East farm
The berries with Scandinavian roots are making a go of it – accidentally – alongside wild blueberries.
Posted inChop-Chop, Food
Return to writing lands renowned author in New England
Sarah Leah Chase publishes her first new work in 20 years, ‘New England Open-House Cookbook.’
Posted inChop-Chop, Food, Recipes
Patti Hamilton makes really terrific cole slaw – for 900 hungry people
The food director for the Bicycle Coalition of Maine chops all that slaw by hand.
Posted inFood, Green plate special, Source
Green Plate Special: Use stone fruit pits to give desserts a haunting almond flavor
The French call it noyaux. We call it delicious.
Posted inFood
Four foods that make one Mainer proud to call herself an American
What foods do the same for you?
Posted inChop-Chop
Packed with clippings, recipe book stirs sweet memories of Dad
He didn’t cook, but he sure liked to think about food.